Jambon-beurre: is this the king of all sandwiches?

In a world of smashed avocado toast and poke bowls, sometimes the yearning for something plus simple wins out. It’s why we turn to the likes of raclette, omelettes and moules frites time and again – their simplicity is what makes them fantastic. 

So when it comes to lunchtime, what could flip the fancy food trend on its head better than the jambon-beurre? It couldn’t be simpler – it’s literally bread, ham and butter. And the French eat more than 1.2bn of them every year. 

Of course, simplicity leaves no room for hiding so quality is key when it comes to this iconic sandwich: crisp baguette, rich dairy and high-quality charcuterie are essential. The sandwich’s classic composition is unfussy but precise: a crusty, freshly baked baguette, split lengthwise, a generous smear of unsalted or demi-sel butter, a few slices of jambon de Paris, a gently cooked ham with no added smoke or spice. And that’s it. No lettuce, no mayo, no mustard. Just balance, texture and flavour. 

Its origin is believed to date back to the early 20th century, when it emerged in Paris cafés and train stations as a convenient, portable lunch. By the 1950s, it had become a staple in boulangeries and packed lunches across the country. It is still a go-to for commuters, students, and workers alike—available everywhere from corner bakeries to motorway service stations. 

And yet, it’s also enjoying a quiet revival at the top end. Parisian chefs and pâtissiers have elevated the jambon-beurre, using heritage pork, raw milk butter, and hand-kneaded baguettes with extended fermentation. You can now find gourmet offerings at places like Éric Fréchon’s Lazare (from €7.90) or the Ritz, which offers its interpretation sans baguette for €15, stating “François Perret has decided to place generous slices of ham on homemade flaky bread, accompanied by a tasty mustard sauce and a few pickles, to create a generous sandwich full of character”. 

Elsewhere in Paris, Caractère de Cochon is an artisanal charcuterie shop and café on Rue Charlot in the 3^rd arrondissement which specialises in cured meats, including jambon de Paris. It’s well regarded for its jambon-beurre, too, which is served on high-quality baguette, generously buttered and stacked with rich, freshlysliced ham.  

In London, head to Naughty Piglets, on Brixton Water Lane in Brixton, where owner Margaux makes a jambon beurre to remember. She’s even launched a cheeky campaign to highlight the iconic sarnie, complete with branded T-shirts and baseball caps. 

And in New York, L’Ami Pierre on West 51st Street is the brainchild of Pierre-Antoine Raberin, formerly of Ladurée. Here you’ll find an excellent jambon-beurre, nicknamed ‘le Pierre’, made with (you guessed it) freshly baked baguette, quality ham and luxurious butter.  

Or perhaps you’d prefer to rustle one up at home. The formula for the perfect jambon-beurre is, apparently, 60% baguette, 20% butter, 20% ham. Nothing could be easier (or more delicious). 

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